Nutrition Breakfast Cookies
Nutrition Breakfast Cookies are a wholesome, satisfying way to start the day when you want something quick, filling, and naturally sweet. Made with hearty oats, nut butter, mashed banana, and nourishing seeds, these cookies offer balanced energy with fiber, healthy fats, and protein. They are soft, lightly chewy, and customizable with your favorite mix ins such as dried fruit, nuts, or chocolate chips. Perfect for meal prep, lunchboxes, or grab and go mornings, these cookies feel like a treat while delivering real nutritional value. They also store well, making them ideal for busy weeks when you need a reliable breakfast option ready to go.
Prep Time: 15 minutes
Bake Time: 12 to 15 minutes
Cooling Time: 10 minutes
Total Time: about 40 minutes
Servings: 12 cookies
Ingredients
Dry Ingredients
2 cups rolled oats
2 tbsp ground flax seeds
1 tsp baking powder
1 tsp cinnamon
¼ tsp salt
Wet Ingredients
2 ripe bananas, mashed
½ cup natural peanut butter or almond butter
¼ cup maple syrup or honey
1 large egg (optional but recommended for structure)
Add Ins (Choose a mix totaling about ¾ cup)
¼ cup dried cranberries
¼ cup pumpkin seeds (pepitas)
¼ cup chopped almonds
¼ cup chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
In a large bowl, combine rolled oats, ground flax seeds, baking powder, cinnamon, and salt. Mix well.
In another bowl, mash bananas until smooth with minimal lumps.
Add peanut butter, maple syrup or honey, and the egg to the mashed bananas. Stir until fully combined.
Pour the wet mixture into the dry ingredients and mix gently until a thick dough forms.
Fold in your chosen add ins evenly throughout the mixture.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking tray.
Flatten each cookie slightly with the back of a spoon since they do not spread much during baking.
Bake for 12 to 15 minutes until the edges are lightly golden and the cookies are set.
Allow cookies to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Tips
Use very ripe bananas for natural sweetness and better texture.
Stir nut butter well before measuring to ensure even consistency.
If the dough seems too dry, add a tablespoon of milk or water.
Use parchment paper to prevent sticking and make cleanup easier.
Do not overbake or the cookies may become dry rather than soft.
Press cookies evenly so they bake at the same rate.
Let cookies cool completely to help them firm up and hold their shape.
Toast nuts lightly before adding for deeper flavor.
Store cookies in an airtight container to maintain softness.
Double the recipe and freeze half for convenient future breakfasts.
Variations
Make them vegan by skipping the egg or using a flax egg substitute.
Add shredded coconut for extra texture and flavor.
Include chopped dates or raisins for additional natural sweetness.
Swap cinnamon with pumpkin spice for a seasonal twist.
Use sunflower seed butter for a nut free version.
Add protein powder to increase protein content.
Mix in grated apple or carrot for extra moisture and nutrients.
Use dark chocolate chunks instead of chips for a richer taste.
Add chia seeds for additional fiber and omega 3s.
Shape the dough into breakfast bars instead of cookies and bake slightly longer.
Q&A
Can I make these cookies without an egg?
Yes, they will still work though slightly softer.
Are these cookies gluten free?
Use certified gluten free oats if needed.
Can I freeze them? Yes, freeze in an airtight container for up to two months.
How do I keep them soft?
Store with a slice of apple or bread in the container to maintain moisture.
Can I reduce the sweetener?
Yes, especially if bananas are very ripe.
Can kids eat these for breakfast?
Absolutely, they are nutritious and kid friendly.
How long do they last at room temperature?
About three days in a sealed container.
Can I add yogurt to the batter?
Yes, a few tablespoons can increase moisture.
Why are my cookies crumbly?
The dough may need more mashed banana or nut butter for binding.
Can I use quick oats instead of rolled oats?
Yes, though the texture will be softer.
Nutrition
(Approximate per Cookie)
Calories: 140
Protein: 4 g
Fat: 7 g
Carbohydrates: 16 g
Fiber: 3 g
Sugar: 6 g
Sodium: 80 mg
Conclusion
Nutrition Breakfast Cookies are a simple, nourishing solution for busy mornings when you want something wholesome yet satisfying. Packed with oats, nut butter, and natural sweetness from bananas, they provide balanced energy while still feeling like a treat. Their versatility allows endless flavor combinations based on your favorite add ins or dietary needs. Whether enjoyed with coffee, packed in lunchboxes, or saved for post workout snacks, these cookies offer convenience, comfort, and nutrition all in one easy to make recipe.